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Wanted to bake Lemon Swiss Roll but run out of lemon butter, so baked with what I had. Just wanna have another practice of making rolled cake. This recipe turned out great, cake is moist and soft. As for the filling, I used whipped cream instead of butter cream for healthier option. I guess it would taste nicer with the butter cream, anyway the choice is yours.

Hi, I wish you put pictures of rolling the pandan cake. I tried this before (different recipe) but it didn't come very nice at all. I love pandan cake so I may try your recipe, hopefully soon for the christmas.

hello!i would like to know is it possible if i bake your swissroll recipe in a 13x13 incches pan?i read some cookbooks stating i should make some small cuts throughout the cake in roder for easy rolling.also, i can't find baking paper in australia coles supermarket.can i just grease my pan well and do without the baking paper?please enlighten me, thank you so much.

i followed your recipe right to the dot,but it did not work.goes to show how crap your recipe is.If you want to share recipes with others,make sure it works.Eggs are not cheap these days and we do not like to waste food and time!

To the anonymous person who said the recipe is crap, just look at her photos, you moron. Besides,if you know baking, the recipe is really a basic sponge that many chefs and bakeries use. Maybe your eggs were too old.

Hi there!i tried this recipe and it turns out like bee rueh's one. when i tried to roll, it crack. for the first time i tried 200 C for 9min, it crack, the 2nd time, i bake it at 190C for 10min it still crack. =/

Thanks for the comment. Please not different flour has different water absorption rate, also each oven behave differently. Please feel free to adjust the amount of liquid (milk) and oven temperature. Happy baking!

I'm no baker and haven't made anything as good looking as your picture, but wouldn't you need a raising agent in the recipe? Plain flour rather than self raising would rise up at all. I cooked it according to the recipe and just got a sponge less than a cm thick that wasn't fluffy. Usually sponge recipes have either baking powder, self raising flour or fluffy egg whites to be spongy, otherwise how would it raise?

Not all sponge cake recipes called for raising agent. To my understanding, sponge cake is baked without baking powder or other kind of raising agent traditionally. The only raising "agent" is egg.

This recipe uses whole egg method, which the eggs should be whisked till light and fluffy, and extra care when mixing in flour. If you see lots of air bubbles when/after mixing in flour, it means the air has "escaped" from the egg mixture and end product would not be fluffy. In this case, separate egg method is better as whisked egg white is mixed in after the flour.

Thanks that's a great explaination. I didn't whisk the eggs anywhere near long enough. I think without the knowledge of what to do the description of 'foamy' might have led a few people's attempts to fail. Will try it again now thank you